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Panna Cotta
Cool, creamy vanilla panna cotta is the simplest of desserts; learn how to make panna cotta with this easy make-ahead recipe, then top it however you'd like.
👥 8 Servings⏱️ Prep & Cook: 20 min🔥 Cook: 20 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
Sprinkle 2 ½ tsp. (one 7g packet) unflavored gelatin over 2 Tbsp. cold water in a very small saucepan; let stand to soften (about ⏱️ 1 minute). Heat gelatin mixture over low heat until gelatin powder is dissolved; remove pan from heat.
2
Bring 2 cups heavy cream, 1 cup half-and-half, and ⅓ cup (67 g) sugar to a boil in a medium saucepan set over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and 1½ tsp. vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Refrigerate ramekins, covered, at least ⏱️ 4 hours or overnight.
heavy cream2 cupshalf-and-half1 cup½ tsp. (one 7g packet) unflavored gelatin2½ tsp. vanilla extract1
3
Dip ramekins, one at a time, into a bowl of hot water ⏱️ 3 seconds. Run a thin knife or small offset spatula around edge of each ramekin; invert ramekin onto center of a small plate. Do ahead: Panna cotta can be made 3 days ahead; keep chilled, wrapped well in plastic wrap to prevent puddings from absorbing fridge odors. Editor’s note: This panna cotta recipe was first printed in the August 1997 issue of ‘Gourmet.’ Head this way for more of our best Italian dessert recipes →
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